The pillow menu at the Hilton hotels isn’t the only menu we’d plant our faces into. Though Checkers Brasserie still keeps its dated green and coral parquet floors, and its buffet menu continues to evolve: no buffet spread is the same on any day of the week - from Thai- to Mediterranean-themed weekday lunch buffets, to the Fridays-only seafood buffet and the a la carte Sunday champagne (Lois Roederer) brunch - it’s always an adventure for the palates. On weekdays, it’s a small variety of quality but fresh seafood, a medium-sized cold cuts selection, and nicely cooked roast meats. Egg lovers will want to save up for the Sunday brunch and have the eggs with wagyu corned beef hash, or the slow-cooked soft boiled egg with unagi, or both. For more buffet reviews, click here http://www.hungrygowhere.com/gallery/52-best-buffets-2014-*gid-033e3101/photos/#b0c60100

the new & improved sunday brunch! how did it fare? I felt that the sunday brunch my friends and I tried did not live up to the hype and the food was sub-par. the desserts mainly focussed on chocolate + cheesecakes hence really limited and got boring. the spread isn't what i've seen in other blogs/websites.

The pillow menu at the Hilton hotels isn’t the only menu we’d plant our faces into. Though Checkers Brasserie still keeps its dated green and coral parquet floors, and its buffet menu continues to evolve: no buffet spread is the same on any day of the week - from Thai- to Mediterranean-themed weekday lunch buffets, to the Fridays-only seafood buffet and the a la carte Sunday champagne (Lois Roederer) brunch - it’s always an adventure for the palates. On weekdays, it’s a small variety of quality but fresh seafood, a medium-sized cold cuts selection, and nicely cooked roast meats. Egg lovers will want to save up for the Sunday brunch and have the eggs with wagyu corned beef hash, or the slow-cooked soft boiled egg with unagi, or both. For more buffet reviews, click here http://www.hungrygowhere.com/gallery/52-best-buffets-2014-*gid-033e3101/photos/#b0c60100

The culinary team at Checkers Brasserie has come up with an extensive menu of ala- carte dishes that are freshly prepared upon order; this on top of the wide spread one can find on the buffet tables. A selection of Egg Specialities and Gourmet Bites that all customers can order as many rounds as they want (that is if they have ample stomach space), all so that they can spend more time mingling with their family and friends and just wait to be served.

The two Egg specialities that made a stronger impression, were namely the Poached Eggs and Foie Gras laced with Truffle Hollandaiseand the Slow Cooked Soft Boiled Egg with Unagi and Rice. One of us actually ordered two servings of the latter and I would have probably done the same if I was not so bloated; the Japanese Eel was very well- marinated and the rice was gratifyingly paired with the deliciously runny yolk. Like how one would put it, the other French specialty comprise two of the most favourite dishes around- a wobbly perfectly done Poached egg settled on a meltingly pleasurable piece of Foie Gras, made even better with the Truffle Hollandaise sauce as a finishing touch.

Even more exquisite delicacies prepared ala- minute, there are a total of eight different Gourmet Bites to select from. The Lamb Loin served with Baba Ghanoush and Mint Sauce was cooked to tender perfection, while the slight gaminess was accented with the delightful flavours of the accompanying elements. On the other hand, the Dim Sum East West, Foie Gras with Pork Char Siew was rather lacking since I could only distinguish most of the pork; almost akin to the ordinary Siew Mai one could get elsewhere. Many of us nodded our heads in agreement when we tucked into the Lobster served with Chilli- flavoured Rice and Coriander, the sauce was packed with a sweet- spicy punch that did take me by surprise.

The key ingredients of the Foie Gras Dumplings with Shimeji Mushrooms and Asparagus were flawlessly cooked, the aromatic fragrance of the Foie Gras and the Shimeji Mushrooms (both infused together) was very distinct. The Wagyu Beef Tongue Burger with Coulommiers Cheese was just show- stopping and in my opinion, won every other dish and dessert hands- down. Squished between grilled golden- brown buns, the beef patty squirted with its meaty juices with every bite and it was further elevated by the tender well- marbled Wagyu Beef Tongue. TheBraised Beef Cheeks in Red Wine served with Truffle Polenta, Bacon, Mushrooms and Onions was another item of cutting edge, a myriad of flavours from the varying elements that came out stunningly with every mouthful.